Ingredients for Amanda's Easy Egg Salad
- 6 large eggs
- 1/2 cup finely chopped celery
- 1/4 cup finely chopped green onions
- 1/4 cup finely chopped fresh dill
- 1/2 cup Hellmann's canola oil mayonnaise
- 1 tablespoon Dijon mustard (or regular mustard)
- 1/4 teaspoon freshly ground black pepper
- 1/2 teaspoon salt
- 1/4 cup finely chopped red onion
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How to Make Amanda's Easy Egg Salad
- Place 6 large eggs in a large pot and cover with cold water.
- Bring the water to a rolling boil over high heat.
- Once boiling, remove from heat, cover, and let the eggs sit in the hot water for exactly 10 minutes.
- While the eggs cook, finely chop 1/2 cup celery, 1/4 cup red onion, and 1/4 cup fresh dill. Combine in a large bowl.
- Add 1/2 cup Hellmann's canola oil mayonnaise, 1 tablespoon Dijon mustard (or regular mustard), 1/4 teaspoon black pepper, and 1/2 teaspoon salt to the bowl. Whisk to combine.
- Once the 10 minutes are up, immediately transfer the eggs to a bowl filled with ice water to stop the cooking process. Once cool enough to handle, peel the eggs carefully.
- Roughly chop the peeled eggs and add them to the mayonnaise mixture.
- Gently mash the eggs to your desired consistency (chunky or smooth).
- Refrigerate for at least 2 hours to allow the flavors to meld. Serve chilled on your favorite bread or crackers.
Nutrition Information (Approximate per serving)
Sodium
19 g
Sugar
12g
Fat
25g
Carbs
3g
